Description
A moist and tangy blueberry lemon loaf cake with a hint of sweetness. Perfect for breakfast or dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F and grease a loaf pan.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in milk, lemon juice, and zest.
- Fold in dry ingredients, then gently stir in blueberries.
- Pour batter into the loaf pan and bake for 50-60 minutes.
- Let cool before slicing.
Notes
- Use room-temperature ingredients for best results.
- Toss blueberries in flour to prevent sinking.
- Check doneness with a toothpick—clean means done.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: blueberry lemon loaf cake, easy dessert, lemon blueberry bread